fbpx Gluten Free Upside Down Berry Cake | Recipe from our Dietitian Nutritionist | TeamNutrition


Gluten Free Upside Down Berry Cake


10 minutes


30 minutes


40 minutes


8 portions


For the filling :

  • 750 mL (3 cups) frozen field fruit
  • Zest of 1/2 orange
  • 30 mL (2 tablespoons) sugar
  • 30 mL (2 tablespoons) cornstarch


For the cake:

  • Oil, to brush the pan
  • 4 eggs
  • Zest of 1/2 orange
  • 125 mL (1/2 cup) maple syrup
  • 15 mL (1 tablespoon) vanilla extract
  • 560 mL (2 ¼ cups) almond flour
  • 5 mL (1 teaspoon) baking powder
  • 1.25 mL (¼ teaspoon) salt


  1. In a saucepan, bring the frozen fruit, orange zest and sugar to a boil. Reduce heat, stir in cornstarch and simmer for 5 minutes or until the fruit softens slightly. 
  2. Remove from heat and let cool, stirring occasionally to keep mixture thickening.
  3. Preheat the oven to 350°F (180°C) and cut a circle of parchment paper slightly larger than the bottom of a 22.8cm (9-inch) round non-stick cake pan. Lightly oil the cake pan and place the parchment paper on top, taking care to remove any air bubbles. 
  4. Meanwhile, in a large bowl, whisk eggs until smooth, about 2 minutes. Add maple syrup, remaining zest and vanilla extract and mix again. Again, whisk in remaining cake ingredients to make a smooth batter. 
  5. Pour fruit mixture into the bottom of the pan and cover evenly with batter, avoiding mixing as much as possible.
  6. Bake for 30 minutes or until the top of the cake is lightly browned and hard to the touch. 
  7. Remove from the oven and let cool for 10 minutes. Loosen the edges of the cake with a knife, then carefully turn it out onto a plate. Remove parchment paper, replacing any fruit that may have stuck to it. Garnish with Greek yogurt, if desired. 


Nutritional Information (per serving):

Calories: 295 kcal
Fat: 18 g
Carbohydrates: 26 g
Fibre: 5 g
Protein: 10 g
Sodium: 122 mg

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